Job Summary:
The Restaurant Supervisor is responsible for assisting in the smooth operation of the restaurant by supervising the staff, ensuring high-quality customer service, maintaining cleanliness and food safety standard, The role requires strong leadership skills, attention to detail, and a focus on delivering excellent dining experiences.
Key Responsibilities:
Staff Management & Training
Supervise, motivate, and guide front-of-house staff including servers, hosts, and bartenders.
Conduct staff training on service standards, customer interaction, and restaurant policies.
Assist in scheduling and managing employee shifts, ensuring adequate staffing levels during peak times.
Address and resolve any staff-related issues in a timely manner.
Service training and menu training for all staff members
Customer Service:
Ensure high levels of customer satisfaction by overseeing service quality
and addressing customer complaints or concerns promptly.
Greet and interact with guests to ensure an exceptional dining experience.
Assist with table assignments, reservations, and large party accommodations.
Operations Management:
Support the Restaurant Manager in maintaining smooth daily operations.
Ensure compliance with health and safety regulations, food hygiene, and cleanliness standards.
Oversee daily stock and general stock is needed.
Ensure the restaurant is prepared and presentable for service (table setup, cleanliness, etc.).
Monitor opening and closing duties to ensure the restaurant is set up properly.
Financial & Sales Support:
Assist in tracking and reporting daily sales, cash handling, and reconciling discrepancies.
Help maximize sales by upselling and promoting daily specials.
Collaborate with management to implement cost control measures and meet revenue targets.
Communication & Collaboration:
Serve as a key point of contact between staff and management.
Communicate operational changes, special events, and customer feedback to relevant teams.
Collaborate with kitchen staff to ensure seamless coordination between the front-of-house and back-of-house.
Key Requirements:
Experience:
Previous experience as a restaurant supervisor, team leader, or in a similar role within the hospitality industry.
Experience managing a team in a fast-paced restaurant environment.
Skills:
Strong leadership and team management skills.
Excellent interpersonal and communication skills.
Customer service orientation and problem-solving abilities.
Familiarity with restaurant management software and POS systems is a plus.
Ability to multitask and work under pressure.
Qualifications:
High school diploma or equivalent; a degree or certification in hospitality management is an advantage.
Food safety and hygiene certification (as required by local laws).
Other Requirements:
Flexible schedule with availability to work evenings, weekends, and holidays.
Physically fit to stand for long periods and carry out various physical tasks.
#J-18808-Ljbffr
